June Wine Club Selections



Cabernet Franc

Winemaking details: Once the red grapes have been put into tanks for fermentation, some of the juice is ‘bled off’ (Saignée) after the right amount of skin contact to get the desired color. It is then fermented in steel at cool temperatures to preserve delicate aromatics. This wine does not undergo malolactic fermentation to keep the wine as bright as possible.

Color: Light Salmon

Bouquet: Perfumed with strawberries and red currant.

Palate: Fruity and fresh with a medium body and tart acidity. This well-balanced wine finishes strong with watermelon and candied cherry, with a slight wet stone mineral tinge. Enjoy now or cellar for a year or two.

Further information can be found here: http://en.charlesjoguet.com/



Cabernet Sauvignon

Winemaking details: The region of Carso is known for iron and limestone rich soils, and the grapes are influenced by Adriatic Sea nearby. After a two-week fermentation in stainless steel, the wine in pressed and aged in steel for 4 months, then French, Austrian, and American oak barrels for one year. The wine is then racked to larger Slovenian, Austrian, and French oak for an additional year, and then rested after bottling for six months before release.

Color: Ruby

Bouquet: The nose if full of dark berries and ripe purple fruits, and has vanilla, baking spices, and cigar box as undercurrents.

Palate: Medium body with crisp acidity and round tannin. Cherries, leather, cedar and licorice come through on the long finish.

This wine is ready to drink now, but can also be cellared for up to 15 years.

Further information can be found here: http://www.castelvecchio.com/eng/wine/reds/cabernet_sauvignon-33